Salad of Roasted Beets and Arugula with Blue Cheese Dressing

1 bunch beets, trimmed and halved
Extra-virgin olive oil
1 thyme sprig
Salt and pepper
1 bunch arugula
1/2 cup of lettuce
1/2 cup walnut halves and pieces, toasted
1/4 pound blue cheese, crumbled
1/2 cup sour cream
1 tablespoon chopped fresh chives
1/2 lemon, juiced

Preheat the oven to 400 degrees F.

Lay the beets on a large sheet of aluminum foil, drizzle with the oil, toss the thyme on top, and season with salt and pepper. Fold up the foil tightly to make a sealed pouch and put it on a sheet pan. Bake until the beets are tender when pierced, about 45 minutes to 1 hour. (Drop a knife in the center of 1 beet; if it slides out without resistance, they’re done.) Let the beets cool to room temperature and put them in a large mixing bowl. Add the arugula, lettuce, and walnuts; toss gently to combine.

To make the blue cheese dressing: Put the blue cheese and sour cream in a bowl, mashing with a fork to combine. Add the chives, lemon juice, and a few turns of freshly ground black pepper; mix to incorporate, leaving a few chunks of cheese in the dressing. Thin out the dressing with a tablespoon of water, if you wish, to smooth out the consistency.

Pour the blue cheese dressing over the salad and toss gently to coat; season with salt and pepper. Put the salad on a chilled platter and serve.

Courtesy of Tyler Florence